Bourbon Barrel Foods Bluegrass Soy Sauce - 100 ml flask

Dubbed "umami in a bottle", Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, locally grown red wheat and the purest limestone filtered Kentucky spring water. This special Soy Bean mash is fermented and aged to perfection in bourbon barrels to add remarkable depth and character.

The result?A remarkable smoky and brothy American-brewed soy sauce with hints of oak.

Lighter in color than the typical soy sauce and free of caramel color, hydrolyzed soy protein or other additives, Bluegrass Soy Sauce is delicate in flavor with a deeply earthy, umami character and a mild sweetness reminiscent of fine Kentucky bourbon.

Our friend Jaden Hair of Steamy Kitchen.com had this to say after sampling Bluegrass Soy Sauce:

"Soy sauce made in the USA? Absolutely! Artisan soy sauce with a hit of bourbon. It's smokey, complex. Perfect for dipping."

Nutrition Facts

Recipes

Here's a recipe that is not only great for the holidays, but is just as pleasing and satisfying at any time of the year. It's inspired by a traditional Japanese rice dish, Kuri Gohan (literally, rice with chestnuts), but with the addition of North American wild rice. The nutty flavor and chewy texture of wild rice really adds a new dimension to the dish. While it makes a wonderful side dish with just about any meal, it would also work very well as a stuffing for turkey or a roasting chicken.

Who wants to cook when it's hot out? When the weather begins to warm up, you can beat the heat with this easy, cool & refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete & delicious meal that the whole family will love - even the kids.

We used leftover grilled chicken to top it off, but you can dress this easygoing salad up with whatever you have in the fridge. Go vegetarian with toppings like marinated tofu, cooked or raw broccoli or sauteed mushrooms. Just use your imagination - you can't go wrong!

To most Americans, the word "custard" usually means sweet, eggy and often bland desserts. The traditional Japanese favorite, called "Chawan Mushi" is something quite different. This is a delicate, savory egg custard that may contain any number of different ingredients, mostly depending on the individual cooks who make it.

This dish is so popular that special lidded chawan mushi cups are readily available in most Asian markets. If you don't already have these special cups, there's no need to buy them just for this dish. Just use any heatproof tea or coffee cups, regular custard cups or ramekins.

We've modified this dish slightly to accommodate Western tastes by adding an extra egg for a firmer, custardy texture. If you prefer the traditional lighter, soupier version, just use three eggs instead of four.
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